Meatball yogurt chickpea soup Calories

Meatball yogurt chickpea soup is made by simmering cooked chickpeas, wheat and small meatballs, then stirring in a tempered yogurt mixture. Whisk the yogurt smooth with water, gradually mix in some hot broth, and add it to the pot while stirring to help prevent curdling.

Meatball yogurt chickpea soup can be served warm, at room temperature or chilled. Ayran aşı is often enjoyed cold in warm weather, while the meatball version is commonly cooked and served warm; chill it promptly if you prefer it cold.

To stop the yogurt from curdling in meatball yogurt chickpea soup, bring it gradually up to temperature rather than pouring it straight into a boiling pot. Whisk it with water, temper it with a little hot broth, then stir it into the soup over gentle heat.

Meatball yogurt chickpea soup commonly uses cooked wheat berries, cracked wheat or dövme, a hulled wheat used in Turkish cooking. Since grains take different amounts of time to cook, prepare them separately if needed and add them once tender.

Firm, well-shaped meatballs are less likely to fall apart in meatball yogurt chickpea soup. Knead the ground meat mixture thoroughly, roll it into small balls, and handle them gently once they go into the pot; briefly browning them first can also help.

Meatball yogurt chickpea soup includes meatballs and chickpeas, and often wheat; Turkish yayla soup is usually a simpler yogurt soup made with rice and mint. Both have a yogurt-based broth, but their main ingredients and textures are different.

Yes, you can make meatball yogurt chickpea soup ahead, but the yogurt broth may thicken as it sits. Refrigerate it promptly, then reheat it gently with a little water if needed, stirring often rather than letting it boil hard.

Meatball yogurt chickpea soup pairs well with bread or a light salad. Because it already contains meatballs, chickpeas and grain, a simple vegetable side or a small portion of meze works better than another heavy main dish.

You can freeze meatball yogurt chickpea soup, but its yogurt broth may separate or turn grainy after thawing. For a smoother result, freeze the cooked meatballs, chickpeas and grain before adding the yogurt mixture, then finish the soup after thawing.